Chicken Lettuce Wraps

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ground chicken

  Raw

  16 oz crumbled or 448g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Hoisin sauce

  Ready-to-serve

  4 tbsp or 64g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Rice wine vinegar

  1 tbsp or 15g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Waterchestnuts

  Chinese, canned, solids and liquids

  1 cup slices or 140g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lettuce

  Green leaf, raw

  8 leaf outer or 192g

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up, until no longer pink and lightly browned, 3–5 minutes. Drain excess fat if needed.
2. Add the onion, garlic, and ginger and cook, stirring, until fragrant and the onion begins to soften, 2–3 minutes.
3. Stir in the hoisin sauce, soy sauce, rice wine vinegar, and sriracha. Simmer 1–2 minutes to coat the meat and reduce slightly.
4. Fold in the drained and chopped water chestnuts and the scallions. Cook until just tender, 1–2 minutes. Season to taste with salt and black pepper.
5. Serve the warm chicken mixture in lettuce leaves, wrapping each like a taco.